Dutch Inspired Quiche

READY IN: 1hr
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    large eggs
  • 8
    ounces heavy cream
  • 5
    ounces gouda cheese, shredded
  • 5
    ounces leerdammer cheese, shredded (may substitute Emmenthal)
  • 3
    ounces Baby Spinach, washed and completely dry
  • 8
    slices bacon, cooked and crumbled
  • 9
    inches deep dish pie shells
  • 1
    pinch nutmeg
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
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DIRECTIONS

  • Preheat oven to 350°F.
  • Line deep dish glass pie plate with pie shell.
  • Sprinkle Gouda cheese over the bottom.
  • Whisk together room temperature eggs with whipping cream and nutmeg, salt, and pepper.
  • Pour some of the egg mixture over the cheese.
  • Place baby spinach leaves on Gouda,and top with half the Leerdammer.
  • Pour a little more of the egg mixture on the quiche, saving some.
  • Top with bacon and the rest of the cheese, then pour remaining egg mixture over all.
  • Press the ingredients down into the pie plate to get as much of the egg mixture on it as you can.
  • Sprinkle a little more nutmeg, salt, and pepper on top if you wish.
  • Bake at 350F for 30 minutes, then top quiche with foil to prevent excess browning.
  • Bake for 15-20 minutes more or until quiche is set.
  • Allow quiche to rest for 20+ minutes before cutting and serving.
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